Well, painting the front door a different color sure paid off! We got a contract on our current home from the second family to look at it after the makeover. So, obviously, that means…we’re moving! We have so much to do before this happens in January. The new-to-us home that we are purchasing needs a little updating, but we are beyond thrilled that it is on FIVE acres.
That size property means there’s going to be a lot of this in our future:
(Why yes, Sister, that is ME on a tractor!! Now, go pick yourself up off the floor!!)
Here’s a sneak peek at what the place has in store…
This is Sherry. The kids are super excited to gain her as a pet.
There is even a sweet little pond!
Needless to say, there is a lot going on around here. Selling one house….buying another….Christmas….school. We are trying to stay a little ahead of the moving game by getting some packing done now. Fortunately, Luna is here to help. She likes to inspect every. single. box.
Stay tuned for lots of home updates once this move gets underway! In the meantime, we are enjoying the Christmas season and are trying to keep things as normal as possible while packing up our belongings. Jessa got into the spirit by decorating some delicious Santa cookies for us.
They were pretty easy but turned out so cute! Here’s the recipe from Betty Crocker and the how-to.
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon grated lemon peel
2 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vanilla ready-to-spread frosting
3 tablespoons red sugar
18 miniature marshmallows
36 currants or semisweet chocolate chips
18 red cinnamon candies
3/4 cup shredded coconut
Preheat oven to 400 degrees. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt. Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Spread frosting over each cookie. Add red sugar sprinkles for the hat. Add eyes and a nose. Sprinkle on some coconut for a beard. Top with a marshmallow on the hat. It’s just that easy. The cookies tasted great and looked adorable…they didn’t last long around here!
**We used chocolate chips for eyes. And since everyone doesn’t love coconut, we left that off of some of the cookies and added a mini-chocolate chip Santa smile instead.
- It’s beginning to look a lot like Christmas…